I just bought herbs to plant in my garden. Unlike my girlfriend Anne Phyfe who lives in Seattle and has a hedge of rosemary in her yard, all year round, I have to replant mine every spring and hope for enough to get me through the season. After I planted the rosemary my hands were […]
This is a fabulously simple bread to make, and incredibly quick if you have a bucket of Brioche dough on hand. You can bake the bread in a loaf pan but for the Brioche à tête (tête means head) you really want to have the traditional fluted pan. It will be wonderful served with Lemon […]
I’m pretty lucky about lunch. My wife and I both work at home, and most days, we have lunch together. Not yesterday; I was on my own, so there was no need for a whole loaf of bread. I took a cue from Zoe’s mom and made myself a single roll (it’s basically still winter here […]
These days it is a struggle to find something kids want to bring for school lunch. It has to be easy to eat in the 15 minutes they are given, taste good, not produce a huge mess and make them the envy of their peers! Calzones are perfect, because everything’s wrapped up in the pizza […]
The classic wheat stalk shaped bread is impressive and somewhat intimidating, until you see how easy it is to make. I love the Pain d’Epi not only for its gorgeous appearance but because it is the crustiest loaf there is. All of those cuts and angles leave more surface to crisp in the oven. Something […]
Return to FAQs page Q: I want to use a white flour with higher protein, how do I adjust the recipe?
Several of you have had questions about the right type of bucket to be using, and where to get a vented container (spoiler alert, they’re hard to find, see #5 below). Much depends on the size and shape of your refrigerator and how much dough you intend to make. There are a few basic guidelines […]
(photo by Mark Luinenburg from Artisan Bread in Five Minutes a Day) In Minnesota for the past week it has been a little too gray for my taste. The one consolation to all the cold and snow we get around here, are the endless clear blue skies. They are rather remarkable and make the winters […]
Early editions of my first book, Artisan Bread in Five Minutes a Day (2007), contained some typos: Resting times: In the book, a 1 pound loaf of non-enriched dough rests for 40 minutes. Some bakers will prefer the lighter texture you get with a longer rest– experiment with a range of 40 to 90 minutes. […]
New York’s a great bread town; its best bakeries are really world class. But if you start sampling restaurants not neccesarily known for their bread, it gets kind of variable. It’s a real disappointment to sit down to a week of great restaurant meals in one of the world’s great food cities, and find that […]